Name: Roasted Veggie Quesadillas
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 6 12 in flour tortillas; 3 C shredded cheese (any variations such as Monterey Jack, Colby, Cheddar, Mozzarella, Chihuahua, Oaxaca, etc); 1 bunch chard, (any); 1 bunch kale, (any); 1 bunch spinach,; 2 -3 onions, (julienned); 12 oz mushrooms, (any); 1 red bell, (or orange or yellow pepper); any other preferred vegetable in season

Roasted Veggie Quesadillas

Cheese + vegetables = snack on the go!

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Course: Appetizer, Snack

Cuisine: Multi-Cuisine

Keyword: Easy

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings:

Calories: 858kcal

Ingredients

6 12 in flour tortillas
3 C shredded cheese any variations such as Monterey Jack, Colby, Cheddar, Mozzarella, Chihuahua, Oaxaca, etc

Any Seasonal Vegetable Filling:

1 bunch chard, any
1 bunch kale, any
1 bunch spinach,
2 -3 onions, julienned
12 oz mushrooms, any
1 red bell, or orange or yellow pepper
any other preferred vegetable in season

Instructions

Wash leafy greens and peppers. Remove the thick stems of the chard and evenly chop it. Same with the kale. Julienne onion.
In a saute pan over medium heat, add olive oil. Once hot, toss in the onion, chard, and kale with a pinch of salt. Cook until the leafy greens are slightly wilted. Remove from heat.
On an open flame, roast peppers, mushrooms and garlic. Set aside in a bowl to cool off.
Start heating up a flat pan for your flour tortillas.
Now that the roasted vegetables are cooled off, julienne the peppers and thinly slice the mushrooms. Add it into the sauteed leafy greens, season with salt and pepper, and mix.
Start toasting a single side of your flour tortilla. Add a thin layer of cheese. Add a layer of vegetables on half-side of your tortilla. Fold.
Flip until both sides are crispy and cheese is melted. Pull out from the pan and cut them into 3 – 5 pieces, depending on your portions. Serve!

Nutrition